For the tart shell:
1 1/3 cup flour
2 tbsp. sugar
1/4 tsp. salt
1 stick (1/2 cup) cold, unsalted butter, cut into bits
1 large egg yolk, beaten with 1 1/2 tbsp. ice water
For the filling:
3 large eggs
1/2 cup firmly-packed brown sugar
1/3 cup corn syrup
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 tsp. salt
1 tsp. vanilla
1 1/2 cup chopped cranberries
1 1/2 cup chopped walnuts
Make the tart shell:
In a bowl, stir together the flour, sugar, and salt; add the butter and blend the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until liquid is incorporated, and form the dough into a disk. Dust with flour and chill, wrapped in plastic for 1 hour. Roll out the dough 1/8-inch thick on a floured surface, fit into a 10 or 11-inch round tart pan with a removable fluted rim. Chill the shell for 30 minutes. Line the shell with foil, fill with raw rice and bake the shell in the lower third of a preheated 425-degree oven for 15 minutes. Remove the foil and rice carefully, bake the shell for 5 to 10 minutes more, or until it is pale golden. Let it cool in the pan on a rack.
Make the filling:
In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt and vanilla until the mixture is smooth. Stir in the cranberries and walnuts. Pour the filling into the shell, bake in the middle of a preheated 350-degree oven for 40 to 45 minutes, or until it is golden. Let cool completely on a rack. Remove the rim of the tart pan, and slide the tart onto a serving plate.
Serves eight to 10. Adapted from Gourmet Magazine.
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